Brown the ground meat and onion (http://fooddownunder.com/cgi-bin/g.cgi?g=1034&r=169254) in half of the butter (http://fooddownunder.com/cgi-bin/g.cgi?g=1626&r=169254). Stir to avoid lumping and pour in the wine (http://fooddownunder.com/cgi-bin/g.cgi?g=670&r=169254). Add strained tomatoes (http://fooddownunder.com/cgi-bin/g.cgi?g=724&r=169254), parsley (http://fooddownunder.com/cgi-bin/g.cgi?g=1005&r=169254), salt (http://fooddownunder.com/cgi-bin/g.cgi?g=857&r=169254), pepper (http://fooddownunder.com/cgi-bin/g.cgi?g=985&r=169254) and let simmer until all the liquid is absorbed. Wash, dry and clean the eggplants (http://fooddownunder.com/cgi-bin/g.cgi?g=1392&r=169254). Cut lenghwise, one by one, into thin slices and fry in hot oil mixed with butter. Remove and lay on a platter to salt and pepper them. It is suggested to put them in a sieve and let them well dried from oil prior mixing.
Prepare the bechamel sauce (http://fooddownunder.com/cgi-bin/g.cgi?g=606&r=169254), neither thick nor thin. Lay half of the eggplant slices in neat rows on the bottom of a baking (http://fooddownunder.com/cgi-bin/g.cgi?g=1718&r=169254) dish. Put half of the bread crumbs and half of the cheese (http://fooddownunder.com/cgi-bin/g.cgi?g=1544&r=169254) into the ground meat, mix and spread on top of the eggplant slices. Lay the rest of the eggplant slices over the meat sauce and cover all with the bechamel sauce. Sprinkle with cheese and bread crumbs, then pour melted butter over the top and bake (http://fooddownunder.com/cgi-bin/g.cgi?g=1718&r=169254) for 30-40 minutes in a medium oven, until the top turns golden brown.
Μπεσαμελ - Sauce Bechamel

1. Melt the butter (http://fooddownunder.com/cgi-bin/g.cgi?g=1626&r=21503) in a heavy saucepan. Stir in the flour (http://fooddownunder.com/cgi-bin/g.cgi?g=1348&r=21503) and cook over low heat for 3 minutes. (This is called a roux (http://fooddownunder.com/cgi-bin/g.cgi?g=879&r=21503).)
2. Add the milk, whisking constantly, and continue whisking until the sauce (http://fooddownunder.com/cgi-bin/g.cgi?g=844&r=21503) comes to a boil. Reduce (http://fooddownunder.com/cgi-bin/g.cgi?g=907&r=21503) the heat and simmer for 10 minutes, or until slightly thickened, stirring occasionally.
3. When the sauce is of the desired consistency, strain it and add the seasonings to taste.
THICKER SAUCE: Increase the butter and flour by 1 or 2 tablespoons but do not change the amount of milk.
MAKE IT LIGHT: Use a butter substitute and nonfat milk instead of the butter and whole milk.
MAKE IT AHEAD: Basic White Sauce (http://fooddownunder.com/cgi-bin/g.cgi?g=91&r=21503) may be stored in the refrigerator for 3 days or in the freezer for up to one month.